Pachi Tomato Pachadi

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On a recent shopping sojourn, I found some raw local tomatoes on sale. I couldn’t believe my luck and proceeded to buy quite a few! I prefer local tomatoes over hybrid because of their taste. Hybrid tomatoes have a kind of flat taste, and it’s just no fun to make anything with them!

The best way to identify the local ones is the shape. Local tomatoes have a round-ish shape, with an emphasized dip at the very tip. Hybrid ones have a flat tip, and are somewhat leaner in shape. I should have thought to take pictures of what I’m talking about, but I was too enthusiastic about using up my bounty. πŸ˜‰

I’m not overly fond of pachadis, but this one is one of the very few exceptions. The spicy yet tangy taste of this pachi (raw) tomato pachadi makes it special.

Pachi Tomato Pachadi

Pachi Tomato Pachadi

Ingredients:

  • 2 raw tomatoes
  • a small bit of tamarind, washed and set aside to soften
  • 6 green chillies
  • 1 tsp salt
  • pinch of turmeric
  • Tadka: aavalu, menthulu, mina pappu, dry red chilli

Method:

  • In a medium-sized wok, roast the raw tomatoes in 2 tbsp of oil till done.
    • You know the tomatoes are done then the skin starts to peel of and the tomatoes themselves have become soft.
  • Add the green chillies and turn them around in the hot oil for a few moments.
  • Set aside to cool down.
  • In a tadka pan, heat some oil and add tadka. Wait till the aavalu pop, and then set aside and add salt.
  • Once everything has cooled down, grind the tadka with the tamarind, turmeric and the green chillies to a fine paste.
    • Do not grind the tomatoes.
  • Peel the tomatoes and mash roughly by hand so as to leave small pieces of the tomatoes but not big chunks.
  • Add the pachadi paste into the tomatoes and mix well.

This is absolutely tasty with rice or dosa.

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